Anthology of Starch Granule Morphology by Scanning Electron Microscopy

Jane, Jay‐lin; Kasemsuwan, T.; Leas, Sharon; Zobel, Henzy; Robyt, John F.

doi:10.1002/star.19940460402

Cited by 583 publications

(374 citation statements)

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“…Granules were found to be oval in shape and have smooth surfaces. The SEM images showed irregularly granule shape similar to the granules of immature sweet corn (Jane and Kasemsuwan 1994), but the surface has been smooth then. Starch from KKU-JD line showed few starch granules with pinholes on the surface at immature kernels (Fig.…”

Section: Resultsmentioning

confidence: 81%

Physicochemical and morphological properties of starch from fresh waxy corn kernels

et al. 2015

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The characteristics on physicochemical and morphological properties of starches were investigated in fresh waxy corn kernels. Starches were isolated from eight waxy corn genotypes at the immature kernel stage growing in Thailand. The starch content showed variation with genotypes and ranged from 77.76 to 90.97 %. Granule size distribution showed a two population of starch granules with peak values ranged from 0.8 to 1.1 μm (small) and 9.0 to 12.2 μm (large). Genotypes were also significantly different for average chain length (CL), unit chain length distribution and pasting properties. The small granule (<5 μm) was negatively correlated with CL and degree of polymerization (DP) 25-36 of amylopectin (−0.82 and −0.67, respectively, P<0.01). And a strong relationship between trough and final viscosity was consistent with the contribution of pasting properties.

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Section: Resultsmentioning

confidence: 81%

Physicochemical and morphological properties of starch from fresh waxy corn kernels

et al. 2015

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“…Moreover, inspection of scanning electron microscope images of starch granules from multiple plant sources reveals considerable similarities in morphology between and within species [59]. A less subjective, morphometric approach proposed by Torrence et al [60] uses measurements obtained interactively from images of starch granules and multivariate analysis for classification (e.g. [61,62]).…”

Section: Analysis Of Archaeological Starchmentioning

confidence: 99%

“…For one, starch from modern, domesticated plants and that from their ancient wild ancestors may not be directly comparable morphologically; reference collections relevant to starches from ancestral plant varieties are not available. Moreover, inspection of scanning electron microscope images of starch granules from multiple plant sources reveals considerable similarities in morphology between and within species [60]. A less subjective, morphometric approach proposed by Torrence et al [61] uses measurements obtained interactively from images of starch granules and multivariate analysis for classification (e.g., [62,63]).…”

Section: Residues From Grinding Stones and Potsmentioning

confidence: 99%

Archaeological Starch

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2018

Agronomy

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Abstract:This article reviews evidence of how starch granules associated with archaeological artefacts provide an insight into the use of plants by our ancestors for food, medicines and cultural activities. The properties of starch relevant to archaeological contexts, methods for examining ancient starch and the types of environmental conditions that would promote survival of starch granules over hundreds of thousands of years as part of the archaeological record, are considered. Starch granules identified in dental calculus are clear indicators of the individual having consumed starchy food as part of the diet. However, surviving starch granules may be only a tiny fraction of those consumed over a lifetime and not necessarily representative of foods that were in the diet. A hypothesis, based on a combination of archaeological, physiological and genetic evidence, that plant foods containing high quantities of digestible starch were essential for the evolution of the modern human phenotype, is discussed.

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“…Scanning electron microscopy (SEM) was used to analyze the morphology of starch granules following the method of Jane, Kasemsuwan, Leas, Zobel, and Robyt (1994). Starch was spread out on silver tape, metal-shadowed with gold/palladium (60/40), and mounted on a brass disk.…”

Section: Starch Granule Morphologymentioning

confidence: 99%

Physicochemical characterization of starch from hexaploid triticale (X TriticosecaleWittmack) genotypes

Cornejo-Ramírez

Cinco-Moroyoqui

Ramírez-Reyes

et al. 2015

CyTA - Journal of Food

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The starch granules of complete and substituted triticale genotypes were analyzed for morphology and size distribution using scanning electron microscopy (SEM) and laser diffraction, respectively. A quantitative comparison of total carbohydrate, starch, and amylose contents was also performed. The results showed that the complete triticales contained 8.8% more total carbohydrate content and 13.8% more starch content than the substituted ones. No significant differences in the average amylose content (22.8%) were observed between the two sets of triticales. However, the A-and B-type starch granules of the substituted triticales showed significant differences in amylose content. Starch granule distribution profiles showed that the sizes of the A-and B-type starch granules of complete triticales were larger (in the range of 18-41 μm and 2-13 μm, respectively) than those of substituted triticales (in the range of 8-38 μm and 0.5-6 μm, respectively). This study demonstrated that the starch in triticale genotypes differs in physicochemical properties.Keywords: triticale; SEM; laser diffraction; starch; amylose; carbohydrate Se analizaron los gránulos de almidón de genotipos de triticales completos y sustituidos en morfología y distribución de tamaño utilizando microscopía electrónica de barrido (SEM, por sus siglas en inglés) y difracción láser, respectivamente. Se realizó una comparación cuantitativa del contenido de carbohidratos totales, almidón y amilosa. Los resultados mostraron que los triticales completos contienen 8,8% más en contenido de carbohidratos totales y 13,8% más de contenido de almidón que los triticales sustituidos. No se observaron diferencias significativas en el contenido de amilosa (promedio 22,8%), sin embargo, los gránulos de almidón tipo-A y tipo-B de los triticales sustituidos mostraron diferencias significativas en el contenido de amilosa, pero no los respectivos gránulos de los triticales completos. El análisis del perfil de distribución de los gránulos de almidón mostró que los gránulos de almidón tipo-A y tipo-B de los triticales completos son de mayor tamaño (rango de 18-41 μm y 2-13 μm, respectivamente) que el de los triticales sustituidos (rango de 8-38 μm y 0,5-6 μm, respectivamente). Se concluye que el almidón de los genotipos de triticales difieren en las propiedades fisicoquímicas estudiadas.

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Anthology of Starch Granule Morphology by Scanning Electron Microscopy

Cited by 583 publications

References 1 publication

Physicochemical and morphological properties of starch from fresh waxy corn kernels

Physicochemical and morphological properties of starch from fresh waxy corn kernels

Archaeological Starch

Physicochemical characterization of starch from hexaploid triticale (X TriticosecaleWittmack) genotypes

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